Roasted Creamy Potato and Onion Salad

Elevate your side dish game with this irresistible Roasted Creamy Potato and Onion Salad—an indulgent twist on the classic potato salad! Featuring crispy, golden-brown baby potatoes and caramelized onions roasted to perfection, this dish is tossed in a luscious dressing made with creamy mayonnaise, tangy sour cream, Dijon mustard, and a splash of apple cider vinegar. Fresh parsley and chives add a vibrant, herbaceous finish, making each bite both rich and refreshing. Whether served warm for a cozy dinner or chilled for a summer gathering, this easy-to-make salad boasts bold flavors and textures that will steal the spotlight at any meal. Perfect for potlucks, family dinners, or BBQs, it’s a hearty crowd-pleaser packed with roasted goodness and creamy satisfaction.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds baby potatoes
• 1 large yellow onion
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 cup mayonnaise
• 0.25 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 2 tablespoons fresh parsley
• 2 tablespoons fresh chives

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash and halve the baby potatoes. Peel the onion and cut it into thick slices.

Step 3

In a large bowl, toss the potatoes and onion slices with olive oil, salt, black pepper, and garlic powder. Make sure everything is evenly coated.

Step 4

Spread the potatoes and onions in a single layer on the prepared baking sheet.

Step 5

Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy, and the onions are caramelized. Stir once halfway through cooking.

Step 6

While the vegetables are roasting, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Set aside.

Step 7

Finely chop the parsley and chives and add them to the dressing. Stir to combine.

Step 8

Once the potatoes and onions are done roasting, let them cool for 5 minutes, then transfer them to a large mixing bowl.

Step 9

Pour the creamy dressing over the warm vegetables and gently toss to coat everything evenly.

Step 10

Serve the roasted creamy potato and onion salad warm, or chill for 30 minutes in the refrigerator if you prefer it cold.

Nutrition Facts

Serving size	(1089.1g)

Amount per serving	% Daily Value*
Calories	1964.6

Total Fat 143.0g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 146.4mg	0%
Sodium 3067.9mg	0%
Total Carbohydrate 163.5g	0%
Dietary Fiber 12.5g	0%
Total Sugars 15.0g
Protein 18.0g	0%

Vitamin D 0IU	0%
Calcium 221.8mg	0%
Iron 6.5mg	0%
Potassium 3172.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 3.6%

Carbs: 32.5%